Calves' Liver

Ingredients:

• 1 pkg. calves liver (enough for the servings you need)
• flour for breading
• bouillon (I like "Better Than Bouillon" best)
• water

Directions:

Remove any membranes from the liver. Season to taste with salt and pepper, then dredge in flour. Brown it quickly on both sides in a small amount of hot fat. Reduce heat. Add 1 cup of water flavored with bouillon. Cover and cook until tender, about 20 minutes. If the flour on the liver hasn't thickened the gravy enough, stirring in a little more will do the trick. Serve with a side of fried onions and mashed potatoes.

By Free2B from North Royalton, OH